Garlic Pot Roast

Photo: flickr user EraPhernalia Vintage (somewhat busy)

Ingredients

1 Boneless (4-pound) beef rump roast

2 tablespoons All-purpose flour

1 teaspoon Seasoned salt

1 1/2 teaspoons Pepper

3 tablespoons Garlic spread*

3 tablespoons Vegetable oil

2 cups Water

2 teaspoons Worcestershire sauce

3 mediums Carrots, cut into ½-inch pieces

3 mediums Potatoes, quartered

3 mediums Onions, cut into wedges

All-purpose flour

Preparation

* Garlic spread can often be found in your supermarket's condiment section.

Trim excess fat from roast. Stir together 2 tablespoons flour, salt, and pepper; rub on roast. Heat garlic spread and oil in a large Dutch oven over medium-high heat; add roast, and brown on all sides. Add 2 cups water and Worcestershire sauce. Bring to a boil; cover, reduce heat to medium, and simmer 1-1/2 hours.

Add vegetables; cover and simmer 1 hour or until roast is tender and vegetables are done. Remove roast and vegetables with a slotted spoon.

Measure drippings, and return to Dutch oven. Whisk together 1 tablespoon flour and 2 tablespoons water for each cup of drippings; whisk in-to drippings in Dutch oven. Cook over medium heat, whisking constantly, until thick and bubbly. Serve with roast.

Slow Cooker (Crockpot) Method: Brown roast, if desired, and cut to fit in a slow cooker. Place vegetables in cooker. Place meat over vegetables. Cover and cook on LOW 10 to 12 hours.